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All groups → All products → Cakes → Airy cakes → No. 356 Pastry "Air" with cream (double) → recipe No. 3 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 356 Pastry "Air" with cream (double) recipe No. 3

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 746.2 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85534.57 533.77 —   —   99.75 533.23 
Raw egg white12.0 149.53 17.94 —   —   0.9451.41 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 135.83 114.10 82.50 112.06 —/0.80 —/1.09 
Chicken eggs [chicken egg] [2]27.0 81.50 22.00 11.99 9.77 0.73 0.59 
Vanilla powder99.854.35 4.34 —   —   99.80 4.34 
Sign up—  0.68 —   —   —   —   —   
Total692.16 16.33 121.83 72.40 540.28 
Output in finished product88.1 657.55 15.5  115.74 68.8  513.26 
Mass fraction by dry matter657.55 17.6  115.74 78.1  513.26 
To the aqueous phase85.3  
List of recipes

Recipe on No. 356 Pastry "Air" with cream (double) contained in handbooks:

calculations, forms, documents: